Cushion meat rocks

[Rbar]

I had some great pulled pork at an owner operated restaurant (the best kind of places to eat) that does its own smoking. When I asked about the details, the owner said he uses cushion meat, the tricep portion of a pork shoulder. I've found it at markets that cater to restaurants and had great success with it. 95+% of the flavor and texture I like best with much shorter cooks and much less mess. I would only cook a full pork shoulder again if I needed to distract my mind for 14 hours. Cushion meat gives me more meat surface to provide more bark.